Cook at 425 for 60 minutes, drain at 50 minutes until you have a "little" crust on the edges. As our venison hamburger meat is pretty dry, you may have to add more Worchester, salsa, bbq if it's not juicy enough.

For a not-so-healthy kick we weaved a pound of bacon into a mat and wrapped that around the veniloaf before it goes in the pan/oven. The bacon tightens up as it bakes and locks the loaf together. Stupid good eating but I eat so much of it that we only do it once a year or so. I'll eat half the darn loaf!

For a not-so-healthy kick we weaved a pound of bacon into a mat and wrapped that around the veniloaf before it goes in the pan/oven. The bacon tightens up as it bakes and locks the loaf together. Stupid good eating but I eat so much of it that we only do it once a year or so. I'll eat half the darn loaf!

For a not-so-healthy kick we weaved a pound of bacon into a mat and wrapped that around the veniloaf before it goes in the pan/oven. The bacon tightens up as it bakes and locks the loaf together. Stupid good eating but I eat so much of it that we only do it once a year or so. I'll eat half the darn loaf!